One More Bite Catering and Events

Category: Main Course

Chicken, Garlic Spinach & Goat Cheese Spaghetti Squash Bowls

Chicken, spinach and goat cheese come together to make a deliciously healthy lunch or dinner!

Ingredients

Roasted Spaghetti Squash

1 Spaghetti Squash

2 tbsp Infused Olive Oil, Divided

2 tsp Toasted Garlic Powder, Divided

2 tsp Black Pepper, Divided

2 tsp Dried Oregano, Divided

2 pinches Cayenne Pepper, Divided

Spaghetti Squash Filling

½ lb Chicken breast, cut into strips

1 tbsp Canola Oil

1 tsp Salt

1 tsp Black Pepper

1 tsp Dried Thyme

½ tsp Horseradish Powder

20 oz Spinach

2 Garlic Cloves, Minced

1 tsp Butter

2 tsp Olive Oil

1 tsp Kosher Salt

1 tsp Garlic Powder

4 oz Garlic and Herb Goat Cheese

Directions

Slice your spaghetti squash (CAREFULLY) and preheat the oven to 400F. Scoop the seeds out.

*Note: I like to use a paring knife to cut some small slashes (just in and out) around the area I’m going to cut, and then microwave the squash for intervals of 20 seconds. This helps soften the squash a bit so it is easier to cut.

On each half of the spaghetti squash, rub 1/2 the olive oil (I used a wild mushroom infused olive oil) and 1 tsp of each of the spices. Place the spaghetti squash cut side down on a baking sheet lined with aluminum foil, and cook 45-50 minutes.

Remove the squash from the oven and let cool. Once cool, use a fork to remove the spaghetti squash strands from the sides and bottom and add to a bowl, reserving the spaghetti squash body.

Cook chicken strips in canola oil in a heavy bottomed saute pan with salt, pepper, thyme and horseradish powder until 165F internal temperature has been reached. Remove and add to spaghetti squash strands.

In the same pan, add butter and olive oil. Once hot, add minced garlic and cook 10 seconds before adding the spinach. Toss quickly and only cook for 30 seconds. Remove from heat and add salt and garlic powder. Add to the spaghetti squash strands and chicken.

Mix the goat cheese into the spaghetti squash mixture. Taste, and season again with salt and pepper if necessary. I also like to add a little extra hotness with cayenne pepper, but you can omit this. Add the mixture back into the spaghetti squash shells, dividing evenly, and bake at 350F for 15 minutes. Remove and enjoy!

October 31, 2020
Chicken Bacon Ranch Manicotti

Chicken Bacon Ranch Manicotti

Ingredients

1 Box of Manicotti

1 lb Chicken Breast, Shredded

½ lb Bacon, Crumbled

1 tsp Canola Oil

1 cup Ranch Dressing

½ cup Ricotta Cheese

1 cup Mozzarella Cheese

1 tsp Kosher Salt

1 tsp Black Pepper

2 tsp Parsley, chopped

Doritos, Crushed

Directions

In a large pot, bring salted water to a boil. Add manicotti and cook until just before al dente. Drain and hold to the side.

Preheat your oven to 375F. Lay your bacon on a baking sheet in a single layer. Bake until brown and crispy. Remove from oven, pat away grease and place on a plate. Crumble the bacon into small pieces. You will use it later.

In a large pan, heat the canola oil. Season both sides of the chicken breast with salt and pepper and cook until no longer pink in the middle and the temp reaches 165F. Remove from pan, cool, and shred, either with you hands, or a fork.

In a large bowl, mix together shredded chicken, bacon, ricotta cheese, 1/4 cup of mozzarella cheese, salt, pepper, bacon, and 1/4 cup of the ranch dressing.

In a baking pan with high sides, spread 1/4 a cup of ranch along the bottom.

Fill the manicotti with the shredded chicken mixture with a spoon or your hands. Place manicotti in a single layer in the prepared pan with the ranch dressing.

Cover manicotti with the remaining mozzarella cheese and the remaining ranch dressing. Cover with tinfoil and bake at 375F for 30 minutes.

Remove foil and bake for another 5 minutes. Remove from oven. Top with parsley and crushed doritos. Serve hot.

April 15, 2019
Potato Wedges with Lentil Curry and Goat Cheese

Potato Wedges with Lentil Curry and Goat Cheese

Ingredients

4 Russet Potatoes, peeled and cut into wedges

3 tbsp Olive Oil

2 tsp Sea Salt

4 tbsp Garlic, Minced

2 tsp Black Pepper

2 tsp Oregano

1 cup Lentil Curry

½ cup Goat Cheese

Directions

Preheat your oven to 425. Line one or two baking sheets with parchment paper.

Peel and cut your potatoes into wedges and place into a large bowl.

Add olive oil and spices to the potatoes and coat.

Place wedges on the prepared baking sheet(s) in one layer.

Bake in oven for 30 minutes, flipping half way through the cooking time. Add more time for more crispy wedges.

Add crispy wedges into a baking dish and add the lentil curry and goat cheese. Bake for 10 more minutes. Remove from oven and serve hot.

March 15, 2019
Roast Beef with Boursin with Roasted Tomatoes and Arugula on a Buttery Croissant

Roast Beef with Boursin with Roasted Tomatoes and Arugula on a Buttery Croissant

Ingredients

2 Large Croissants, slice in half

½ lb Roast Beef, Sliced

½ Container Boursin

10 Grape Tomatoes

1 cup Arugula, packed

Directions

Preheat oven to 450F. Toss tomatoes in a little oil and sprinkle with salt and pepper. Add to a rimmed baking sheet or casserole dish and bake for 10 min, or until the skin starts to split. (You can also do this in a pan on the stove). Remove from oven and set aside.

Slice croissants, and in a pan with a little butter, toast gently on both sides. Set the the side.

Spread the boursin cheese over both sides of the croissant. Add roast beef, and arugula, and then top with tomatoes.

If desired, melt some butter and brush a small amount over the tops of the croissant.

Serve warm.

March 12, 2019
Spicy Ramen with Miso Tofu

Spicy Ramen with Miso Tofu

Ingredients

1 Package, Ramen Noodles

1 Package, Extra Firm Tofu, drained and pressed

½ cup Red Miso

1 cup Shiitake Mushrooms, dice 1/2 a cup

2 Scallions, sliced on a bias

3 Eggs, soft boiled

3 cups Vegetable Stock

1 cup Milk or Soy Milk

¼ cup Soy Sauce

1 tbsp Chili Garlic Paste

1 tsp Ginger, ground

1 tsp Salt

1 tsp Black Pepper

Seaweed Crackers

Bean Sprouts

Sesame Oil

Directions

Press as much water as possible out of the tofu. You can use a tofu press or paper towels. Cube the tofu and fry in a large pan with 1 tbsp oil until golden on all sides. Add 1/4 cup of miso to the tofu and cook for another few minutes. Remove from the pan and set aside.

In a large pot, add 1 tbsp oil and the chopped mushrooms. Add the rest of the miso paste and fry until golden brown. Add the stock, the milk and the soy sauce. Bring to a simmer. Add the chili garlic paste, ginger, salt and pepper.

Cook the noodles according the package. Set aside.

While broth is simmering, bring a small pot of water to a rolling boil and add the eggs. Cook for 7 minutes and then remove and add to a boil of ice water. Let cool completely. Gently roll the egg to crack the shell and then gently peel the egg. Set aside.

Taste the broth. Season if necessary.

Add cooked noodles to a serving bowl. Ladle broth over the noodles. For each serving, top with miso tofu, scallions, half a soft boiled egg, seaweed crackers, and any other toppings.

March 5, 2019
Personal Shepard’s Pies

Personal Shepard’s Pies

Ingredients

1 lb Ground Lamb

6 cups Mashed Potatoes

1 White Onion, Minced

4 Garlic Cloves, Minced

2 tbsp Flour

2 tbsp Tomato Paste

1 cup Low Sodium Beef Broth

1 tbsp Worcestershire Sauce

1 cup Frozen Peas

1 cup Chopped Carrots, Small Dice

½ tsp Oregano

½ tsp Thyme

1 tsp Kosher Salt

1 tsp Black Pepper

Directions

Make your mashed potatoes in any way you like them. Add butter and milk and mash until smooth. Once cool, add to a pastry bag. Set aside.

Preheat your oven to 375.

In a large skillet, add ground lamb, onion, and garlic. Season with 1/2 the salt and pepper. Cook until brown and crumbly. Drain the grease.

Add the flour to the skillet. Stir in flour and cook for 1 minute. Add in the tomato paste, broth, Worcestershire sauce, thyme and oregano.

Bring to a boil, and then reduce the heat to medium-low. Add the carrots and peas. Cook for 10 minutes.

While the peas and carrots are warming, butter several ramekin dishes. Add the meat mixture to the ramekins, filling to just above 3/4 full.

Using your prepared pastry bag, pipe mashed potatoes over the top of the meat mixture. If desired, add a layer of cheddar cheese under the mashed potatoes, or over the mashed potatoes depending on your preference.

Bake, uncovered for 35 minutes.

Let stand 5 minutes before serving.

January 23, 2019
Caprese Terrine

Your favorite salad… as its own meal.

Ingredients

16 oz Fresh Mozzarella Cheese

2 cups Basil

2 Red Peppers

2 Large Tomatoes

Directions

Roast your peppers in the oven at 450, drizzled with olive oil. If your stove emits a flame, you can also use tongs and roast right on your stove. You can also use pre-roasted peppers.

Prepare your baking tin. I use a bread tin. Spray cooking spray on the inside and then line all sides with plastic wrap with a fair amount of overhang.

Slice the mozzarella and tomatoes thinly.

Pat the mozzarella and tomatoes mostly dry with a paper towel.

Place a single layer of mozzarella over the bottom of the baking tin. Add a layer of tomatoes and then a layer of basil.

If you roasted your own peppers, peel the skin away. Cut the peppers so they fit in a single layer over the basil.

Repeat until the the top layer is mozzarella again. Fold the excess plastic wrap over the top of the mozzarella and wrap tightly.

Place a heavy weight ( I used a plastic wrapped and then foil wrapped brick) on top of the terrine and refrigerate for at least 6 and up to 24 hours.

Using the plastic wrap, lift the terrine out of the baking tin. Open the top and drain the liquid. remove the plastic wrap and slice. Serve cold or at room temperature.

January 14, 2019
Steak Tips Bourguignon

This take on Julia Child’s Beef Bourguignon will have you coming back for thirds!

Ingredients

Steak Marinade

2 lbs Sirloin Tips

1 cup Red Wine (Recommended: Pinot Noir)

0.75 cup Extra Light Olive Oil

0.50 cup Unsalted Beef Stock

3 Fresh Parsley Sprigs

3 Fresh Thyme Sprigs

1 Bay Leaf

6 Garlic Cloves, Minced

Bourguignon Sauce

2 Strips Bacon, Small Dice (Lardons)

1 Celery, Small Dice

1 Carrot, Small Dice

0.50 Small Onion, Small Dice

3 tbsp Unsalted Butter

2 tbsp Tomato Paste

1 cup Red Wine (Recommended: Pinot Noir)

1.50 cups Demi-Glace (From Beef Stock)

2 tbsp Fresh Parsley

2 tbsp Fresh Thyme Leafs

1 Bay Leaf

3 Garlic Cloves, Minced

1 cup Cremini Mushrooms

1 pinch Salt (to taste)

1 pinch Pepper (to taste)

Directions

Steak Marinade

Prepare meat by trimming excess fat.

Place all ingredients in a large bowl. Cover with plastic wrap.

Marinate for 12-72 hours depending on cut of meat. (Sirloin will take less time, for steak-tips (flap meat) marinate for longer).

Bourguignon Sauce

In a medium saucepan on medium-low heat sauté Bacon. Once Bacon begins to brown add Celery, Carrot and Onion. Turn heat to Low.

Once Onions become translucent, add in Butter and Tomato Paste. Let simmer for 5-10 minutes while stirring occasionally.

Add in Wine, Demi-Glace*, Parsley, Thyme, Bay Leaf and Garlic. Let simmer for 20-30 minutes.

*For Demi-Glace, place 3 cups of Beef Stock in a medium sauce pan and simmer until reduced by half

Remove sauce from heat and allow to cool slightly. TAKE OUT THE BAY LEAF. With an emersion blender (or blender) puree sauce until smooth.

Add in Mushrooms and Salt/Pepper to taste.

Cooking Steak

Remove meat from marinade. Cook the meat depending on cut and preference. We recommend searing in a cast iron skillet, then transferring to a 350 degree oven for 3-10 minutes, depending on likeness.

Serve Steak with Sauce poured over.

January 8, 2019
National Spaghetti Day: Cacio e Pepe

National Spaghetti Day: Cacio e Pepe

Ingredients

1 lb Spaghetti or Thick Spaghetti

2 cups Pecorino Romano Chesse

3 tsp Freshly Ground Black Pepper

3 tbsp Butter or Olive Oil

Directions

Grate your cheese and grind your pepper. Hold in separate bowls.

Boil water with at least 3 tbsp of salt added to the water.

When the water has reached a roiling boil, add spaghetti and cook to just before al dente. Right before the spaghetti reaches al dente, scoop 1.5 cups of the pasta water out and set aside. You will need it later.

In a large pan, heat the butter or oil. Toast the black pepper for 1-2 minutes. Be careful not to burn.

Strain the pasta and hold to the side. Add the reserved pasta water to the pan with the pepper. Add the pasta and simmer until al dente.

Remove from the heat and stir in the cheese until creamy. Serve hot.

January 4, 2019
Champagne Poached Salmon

Champagne Poached Salmon

Ingredients

2 Salmon Filets

1 tbsp Butter

4 cups Champagne

3 Sprigs Fresh Dill

1 pinch Salt

1 pinch Pepper

Micro Herbs (Garnish)

Directions

In a straight sided pan, add 1 tbsp Butter and melt. Add Champagne, Dill, Salt and Pepper. Bring to boil, reduce to simmer for 5 min.

Add Salmon Filets and more Dill, Salt and Pepper to taste. Spoon liquid over Salmon*. Cook uncovered until cooked though (depends on thickness).

*Continue to spoon liquid over Salmon to ensure it doesn’t dry.

Serving Suggestion: Serve with Rice, Balsamic (or Teriyaki) Glaze, and garnish with Micro Herbs.

December 31, 2018